Biscoff Banana Pudding (Vegan)
Classic banana pudding infused with cinnamon and Biscoff giving it a cozy, seasonal twist.
Ingredients
- 1 recipe cinnamon vanilla wafers (makes roughly 55 cookies) - follow the vanilla wafer recipe on the website and add ½ tsp of ground cinnamon to the dry ingredients * Save 2 to crush and sprinkle over the whip cream layer
- 6 Biscoff cookies - crushed + 1 extra cookie to crush and sprinkle over the whip cream layer
- 1½ recipes Biscoff pudding - please see recipe on the website - you will need 3 cups of pudding
- 4 large bananas - thinly sliced
- lemon juice
- 1¼ cup plant based heavy cream - cold
- ½ tsp cream of tartar
- ½ tbsp vanilla extract
- 6 tbsp powdered sugar
Instructions
- The cinnamon vanilla wafers and the Biscoff pudding can both be prepared a day or two in advance. If you prepare them the same day, make sure the wafers and the pudding are room temperature before assembling the dessert.*I made cinnamon vanilla wafers for this recipe by adding ½ tsp of ground cinnamon to my vanilla wafer recipe. One full recipe is needed to have enough wafers for this recipe.
- Peel and slice the bananas and toss them in a little lemon juice - use just enough to make sure all of the bananas are coated (helps keep them from browning).
- To make the whipped cream; in the bowl of a stand mixer add the heavy cream, cream of tartar and vanilla extract. With a balloon whisk attachment, whip the ingredients on high until soft peaks are achieved. This will take about 3 minutes. Once soft peaks are achieved, add the powdered sugar and continue whipping on high for another minute.
- I used a 9x9x2 square pan for this recipe.Start by lining the bottom of the pan with the cinnamon vanilla wafers. I used 22 to 25 cookies. Take 3 Biscoff cookies, crush them and sprinkle them over the wafer layer.
- Take 1½ cups of pudding and add about 1/4 cup of whipped cream to it, stirring to combine. Add the pudding to the top of the cookie layer. Make sure to spread it out evenly and completely cover the cookie layer. Place a layer of sliced bananas over the top of the pudding layer.
- Repeat all 3 layers one more time - Place 22 to 25 cookies over the banana layer and crush 3 Biscoff cookies and sprinkle them over the wafer layer.
- Take the other 1½ cups of pudding and add about 1/4 cup of the whipped cream to it, stirring to combine. Add the pudding to the top of the cookie layer. Make sure to spread it out evenly and completely cover the cookie layer. Place the rest of the sliced bananas over the top of the pudding layer.
- Dollop the rest of the whipped cream over the top of the dessert and sprinkle the top of the whipped cream with the reserved crushed wafers and Biscoff cookies.
- Cover and place the dessert in the refrigerator for at least 4 hours to set. You can make the dessert the day before and leave it to set in the refrigerator overnight.The banana pudding will remain fresh in the refrigerator for 3 days.